WINSTEL, Delphine; GAMMACURTA, Marine; WAFFO TEGUO, Pierre; MARCHAL, Axel

doi:10.1021/acs.jafc.4c04799

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

GAMMACURTA, Marine

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

WAFFO TEGUO, Pierre

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Article de revue

Este ítem está publicado en

Journal of Agricultural and Food Chemistry. 2024-09-04, vol. 72, n° 37, p. 20592-20602

Resumen en inglés

Barrel aging is a crucial stage that influences the taste of wines and spirits, particularly increasing their sweetness and bitterness. This increase is caused by nonvolatile compounds released from oak wood. To search for such molecules, we performed a taste-guided inductive fractionation protocol using several analytical techniques. By using HRMS and NMR, two new galloylated derivatives were elucidated. Their enzymatic hydrolysis revealed the formation of β-methyl-γ-octalactone, indicating that they are potential precursors. The taste properties of these isomers revealed a sweet and bitter taste for P-WL-1 and P-WL-2, respectively. An LC-HRMS quantification method was performed to evaluate the influence of aging parameters such as botanical origin and toasting process on their concentrations. Several spirits were also analyzed to confirm their presence in this matrix. These results improve the understanding of the molecular markers responsible for the taste of beverages.< Leer menos

Palabras clave en inglés

Taste-active compounds

Oak wood

Quantification

Lactone

Precursors

URI

https://oskar-bordeaux.fr/handle/20.500.12278/201664

DOI

http://dx.doi.org/10.1021/acs.jafc.4c04799

Centros de investigación

Oenologie - UMR 1366

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Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits

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Centros de investigación